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Mushy Vegan Broccoli Soup #soup #food #brocoli

Mushy Vegan Broccoli Soup #soup #food #brocoli

Mushy Vegan Broccoli Soup (Whole30, Paleo) 

This mushy veggie lover broccoli soup is rich and smooth, simple to make, and an ideal paleo fall formula. Whole30 consistent and absolutely without dairy, there's a lot of mushy flavor however no unusual fixings! 

There's this memory I have of my youth, a composition of minutes related to me, streak photography prints I've been appeared, a cut of my initial story stuck together after some time. I'm remaining on the wooden seat with a blue inflatables tied onto the hooped in a dim eatery with thrift store finds attached the dividers. 

I'm wearing a lavender dress with white trim, and my hair's pulled half back, verified with a grosgrain bow. My blasts are overwhelming, my eyes are huge and dim, my grin is little yet childishly misrepresented. My face is lit up with the sparkle from 5 candles, waving tenderly before me, tunneled into the white buttercream icing on a Betty Crocker cake blend cake brought from home.

Mushy Vegan Broccoli Soup #soup #food #brocoli

ingredients :
  • 2 tablespoons olive oil or ghee, if not vegan
  • 1 small onion diced
  • 1-2 cloves garlic minced
  • 2 cups vegetable stock or chicken stock if on Whole30 or not vegan
  • 4 cups broccoli florets
  • 1 1/2 cups shredded carrot about 2 medium
  • 1 cup raw cashews soaked for 4 hours if you don't have a high-speed blender
  • 1 cup water
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon smoked paprika
  • 1/2 cup nutritional yeast
  • 1 tablespoon fresh lemon juice about half a lemon
  • 1/4 cup almond milk
  • dash cayenne pepper dash
  • sea salt
  • freshly cracked pepper
  • Fresh parsley to serve, optional
  • Equipment Needed
  • high-speed blender

Instructions :
  1. In a medium saucepan over medium heat, heat olive oil. Add onion and sauté until translucent, stirring often. Add garlic and cook, stirring constantly, about 30 seconds, or until fragrant.
  2. Add stock, broccoli, and carrots, then cover with a lid. Simmer until broccoli is tender, about 10-15 minutes.
  3. In a high-speed blender, combine cashews, water, mustard powder, smoked paprika, nutritional yeast, lemon juice, almond milk, and cayenne pepper. Blend at high speed until very, very smooth. Pour mixture into broccoli mixture and stir until smooth. Add plenty of sea salt and freshly cracked pepper to taste. Spoon into serving bowls and top with fresh chopped parsley.

read more our recipe : Chocolate Chip Cookies #cookies
source : bit.ly/2W3gj12

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